Healthy Recipe: Sweet Potato Lentil Reciep

Healthy Recipe: Lentils, Sweet Potato & Coconut Curry

We preach the benefits of exercise constantly, but what you feed yourself is just as (if not more) important. Having a wide range of healthy recipes and go-to healthy snacks gives you a toolkit to stay consistent!

Thanks to our Boston partner for home-delivery farmer’s market goods, Market 2Day, for allowing us to share this delicious recipe!

Bon Appetit!

Lentils, Sweet Potato & Coconut Curry

This is an easy guilt-free superfood Thai dish done in 30 minutes. This recipe is a powerhouse loaded with what you need to stay healthy all year long. It will make you satiated without adding to your mid-section. The best part is that despite its “exotic” name, most of the ingredients can be found locally!

If you try to eat less meat, lentils and sweet potatoes are the perfect combination and are both superfoods. Lentils are low in calories and high in protein, rich in iron and folate. Sweet potatoes have so many nutritional qualities that it would take too long to list them all. They are packed with vitamins and nutrients and are rich in fiber to reduce your hunger cravings.

Healthy Recipe: Sweet Potato Lentil Reciep

Serves 4


  • 1 ½ tbsp coconut oil

  • 1 onion

  • 1 cup red or green lentils

  • 1 large carrot chopped

  • 1 large sweet potato

  • 1 tbsp mild curry

  • 1 tsp ginger powder

  • ½ tsp sea salt

  • Pepper to taste

  • 3 ½ cups vegetable broth or water

  • ½ cup of coconut milk


  1. Heat oil in a large pot over medium heat. Sautéed the onion until transparent. Add lentils, potatoes, carrots, and spices and stir to combine and let cook for 1 minute

  2. Add the broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender.

  3. Once cooked, 5 minutes before serving stir in the coconut milk.

Serve with rice or quinoa and fresh cilantro

Tips: you can keep it for up to 4 days in the fridge or freeze the leftovers.

Published originally by Stephanie Marmier on the Market 2Day Blog, and has been republished here with permission.

Note: I found this recipe googling the ingredients I had in my pantry and my fridge. The recipe was from and was already copied from Choosing raw, a cooking book from Gena Hamshaw.

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